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Morning Glory Muffins

Morning Glory Muffins That'll Brighten Your Breakfast Routine

These Morning Glory Muffins are a delicious and healthy breakfast option packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 7 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Mixture
  • 1 cup Granulated Sugar Provides sweetness; substitute with maple syrup or honey for a natural twist.
  • 1 cup All-Purpose Flour Can be swapped for a gluten-free flour blend at a 1:1 ratio.
  • 1 tbsp Cinnamon Adds warming spice; adjust according to preference.
  • 1 tbsp Baking Soda Ensure it's fresh for the perfect rise.
  • 1/2 tsp Salt Omit for low-sodium diets.
  • 1/2 cup Unsweetened Shredded Coconut Can be left out or replaced with extra nuts.
  • 1/2 cup Chopped Walnuts Substitute with pecans or omit for a nut-free version.
Wet Mixture
  • 1 cup Unsweetened Applesauce Can be replaced with mashed banana for a different flavor.
  • 1/4 cup Maple Syrup Honey can be used but will alter the flavor profile slightly.
  • 2 large Eggs Flax eggs can be used for a vegan variation.
  • 1/2 cup Avocado Oil Melted coconut oil or vegetable oil are good substitutes.
  • 1 tsp Vanilla Extract Essential for enhancing overall flavor.
Fresh Ingredients
  • 1 cup Grated Zucchini Can be substituted with grated apple or omitted.
  • 1 cup Grated Carrot Swap with finely grated sweet potato if desired.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a standard muffin tin with paper liners.
  2. In a large mixing bowl, whisk together the granulated sugar, all-purpose flour, cinnamon, baking soda, salt, unsweetened shredded coconut, and chopped walnuts until evenly combined.
  3. Stir in the grated zucchini and grated carrot into the dry mixture, ensuring they are well-distributed.
  4. In a separate bowl, whisk together the unsweetened applesauce, maple syrup, large eggs, avocado oil, and vanilla extract until the mixture is smooth.
  5. Make a well in the center of the dry mixture, then pour in the wet mixture and gently fold them together until just combined.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake the muffins in the preheated oven for 25-35 minutes, checking for doneness.
  8. Once baked, allow the muffins to cool in the pan for about 7 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 120mgPotassium: 120mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 1mg

Notes

Prep ahead by grating vegetables and storing in the fridge. Avoid overmixing to prevent dense muffins. Ensure baking soda is fresh for the perfect rise. Cool completely before freezing.

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